Curtin’s international research reputation continues to grow and covers a diverse range of research areas that aim to make tomorrow better. To contribute further to Curtin’s research reputation, Curtin Singapore is actively building its research capacity focusing on issues that are of relevance to Singapore and the ASEAN Region.
Major areas of interest include business and finance and health-related research. We are interested in partnering with industry and government to find solutions or address research problems. For more information regarding Curtin’s expertise please contact firstname.lastname@example.org.
Curtin offers research courses in most study areas, for those students who have a master degree or bachelor degree with first or upper second class honours. At least two-thirds of these degrees must be pure research. Some students may need to complete coursework units but the major part of the work will be in the form of a thesis written under the guidance of a supervisor.
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The Curtinnovation Awards represent Curtin’s commitment to ensuring that exceptional research outcomes translate into new products and services. Established in 2007, the awards are now a focal point of the innovation calendar in Western Australia. The awards identify new technologies, products and services arising from research at Curtin.
The world has changed in 2020. It’s never been more important to think innovatively in all industries, from healthcare to IT, resources, education and beyond.
Curtinnovation 2020 category winner – Science and Engineering
Edible coating for meat
Packaged meat can lose volume due to fluid losses from cut surfaces. This in turn can lead to economic losses for the meat industry – the fluid loss may reduce the saleable weight of the product or cause consumers and export markets to reject it.
To address this, a Curtin University research team has developed an edible spray coating with the ability to block or constrict the cut ends of meat capillaries and prevent fluid loss. The coating is based on a polymer currently used as a dessert delicacy and is recognised as safe for consumption.
Team: Mr Shamika T. G. Gedarawatte, Dr Ranil Coorey (School of Molecular and Life Sciences), Professor Gary Dykes (Curtin Graduate Research School) and Dr Joshua T. Ravensdale (School of Public Health).